For a change from cheeses like Cheddar, Swiss, and Brie, an herbed cheese that can be made in a blender is a good hors d'oeuvre to serve company. It goes well with all kinds of crackers or thin fingers of pumpernickel bread.
Try it also with raw vegetables such as carrots, zucchini, and cucumbers that have been cut on the diagonal. Use it as a dip for endive, cauliflower, broccoli, and thin spears of asparagus.
Herbed cheese can also be used as a stuffing for boneless chicken breasts, or on top of broiled hamburgers or fish.
The herbs can be varied according to your taste. Make the cheese early in the day to let the flavors of the herbs mingle, or prepare it the night before you need to use it. Herbed Cheese 1 cup small-curd cottage cheese 4 ounces cream cheese, softened 1 cup fresh parsley, chopped 3 or 4 fresh chives, or 1 teaspoon dried 1 clove garlic, minced 1/2 teaspoon thyme 1/4 teaspoon basil
Combine all ingredients in blender. Blend until creamy and smooth. Spoon mixture into a small mold or bowl that has been lined with cheesecloth or plastic wrap. Pack mixture firmly. Cover with plastic wrap.
Chill overnight. Unmold onto serving plate and let stand at room temperature 1/2 hour before serving.